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Pomegranate Glazed Duck Breast on Polenta



Place pomegranate juice & balsamic in a heavy bottomed sauce pan along with thyme. Simmer over medium-low heat, until the consistency can coat the back of a spoon, about 30-45 min. Once at desired thickness, add in 1 tbsp butter and mix well. Set aside for serving.

Season duck breast generously with salt and pepper. Place skin side down into a skillet and heat over medium-low. Remove rendered fat periodically as it accumulates in the pan. Do not rush the cooking process, it should take about 25-30 minutes, skin side down the entire time. Once the skin is golden brown and crispy, flip and cook meat side down for 3-5 minutes, then remove from pan and let rest 8-10 minutes. 

Take cooked polenta and cut into rounds for serving. Lightly butter the top and place in a hot skillet and cook until golden brown. 

For serving, slice rested duck and serve on top of polenta cake with fresh arugula. Sauce lightly with pomegranate reduction. 

Makes 4 servings. 

Polenta: Basic Recipe

Bring 4 cups of water to a boil. Add in 1 cup of polenta along with 1 tsp salt. Cook on top of a double boiler, constantly stirring, for about 25 min. Once it hits a creamy consistency, fold in 1 tbsp butter. Transfer to a sheet pan and let cool.

Recipe by Chef Kellan Hori

A California native, Chef Kellan believes the best meals are prepared with good ingredients, and good intention.